Mussels with Sage, Cider and Clotted Cream (2)

A Cornish way with Mussels from Nathan Outlaw.

Mussels with Sage, Cider and Clotted Cream (2)
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Mussels with Sage, Cider and Clotted Cream (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash the mussels and pull away any beard. Discard any mussels with damaged shells or those that are open and refuse to close when lightly tapped.
  2. Place a pan with a tight fitting lid over a high heat. When it is hot add the oil followed by the onions. Cook, stirring often, for 3 minutes until they soften and are starting to brown at the edges.
  3. Add the mussels together with the sage and clotted cream. Cover and cook for 30 seconds then lift the lid, add the cider, recover and cook for 3 minutes more. Check if the mussels have all opened and if not put the lid back on and cook for a further 30 seconds or until all or most of the mussels are opened.
  4. Add the diced apple and parsley and toss to mix. Divide the mussels between two warmed bowls and pour over the liquor. Serve immediately with crusty bread and butter.
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